| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Mr. food, Mrfood1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken; (3 to 3-1/2 pounds), |
|
|
; cut into 8 pieces |
| 4 |
qt |
Cold water |
| 4 |
|
Carrots; peeled and cut into |
|
|
; chunks |
| 3 |
|
Celery stalks; cut into chunks |
| 2 |
|
Medium-sized onions; cut into chunks |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
Rinse the chicken under cold running water. Place all the ingredients
in a soup pot and bring to a boil over high heat. Reduce the heat to
low, cover, and simmer for 1 to 1-1/2 hours, or until the chicken
meat falls off the bones, stirring occasionally.
Here are some variations you might want to try:
Matzo Ball: Prepare homemade or packaged matzo balls and add to the
soup along with fresh chopped dillweed.
Egg Drop: Strain as you would for consomme, then swirl two beaten
eggs into the hot soup, forming cooked egg strands.
Italian: Add a 15-ounce can of garbanzo beans (chick peas) and a
coarsely chopped head of escarole; heat until the escarole is tender.
Consomme: Strain the soup for a clear broth, reserving the chicken for
another use. (It makes great chicken salad!) Top with a little
shredded carrot.
Chicken Noodle: Remove the chicken from the bones, discarding the
bones and skin. Return the chicken to the pot and add an 8-ounce
package of medium egg noodles to the hot soup; cook over high heat
until the noodles are tender.
Converted by MC_Buster.
NOTES : 4 to 6 servings
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”